CARLSBAD, CA – April 29, 2011 – Rubio's Restaurants, Inc. (Rubio's) today announced Daniel Pittard has submitted his resignation as President and Chief Executive Officer of Rubio's following almost five years of service. Subsequent to the acceptance of Mr. Pittard's resignation, the Company announced the appointment of Marc Simon to the position of President and Chief Executive Officer. Mr. Pittard will remain on Rubio's Board of Directors and noted "I'm delighted that the Board selected Marc Simon to be the next CEO. Marc has extensive knowledge of the restaurant industry, understands the unique aspects of the Rubio's brand and is a strong leader".
"We are deeply grateful to Dan for his fine leadership and accomplishments in helping strengthen the company while CEO of Rubio's" said Ralph Rubio, co-founder of Rubio's.
"I am very excited to assume the role of CEO," said Mr. Simon. "Ralph Rubio has built an iconic brand that stands for the quality, taste and spirit of San Diego. I am very optimistic about the long-term opportunities for Rubio's and feel fortunate to be supported by an outstanding group of executives and team members. Together, we will continue to build on the foundation Ralph began many years ago when he introduced fish tacos to the country in his first San Diego restaurant."
Over the course of his career, Mr. Simon has had hands-on and strategic experience establishing and building brands in new markets as well as managing restaurant operations, strategic planning, and developing management teams. Marc Simon has served as the Chief Operating Officer of Rubio's Restaurants Inc. since September 2009 and was the Senior Vice President of Operations from November 2007 to September 2009. From 1994 to 1998, he served as Vice President of Corporate Development at McDonald's Corporation where he helped identify, negotiate and complete McDonald's first non-hamburger investment, Chipotle Mexican Grill, in the then emerging fast-casual or quick gourmet dining category. Post the transaction he then joined Chipotle as a Regional Director and developed key markets for them including Chicago, Minneapolis and Wisconsin, opening 144 new units for this dynamic chain. After leaving Chipotle and prior to joining Rubio's Mr. Simon served as Chief Executive Officer of America's Incredible Pizza Company. Mr. Simon previously spent 16 years with Ernst & Young, LLP where he became a Consulting Principal specializing in strategic planning consulting.
Bold, distinctive, Baja-inspired food is the hallmark of Rubio's Fresh Mexican Grill®. The first Rubio's was opened in 1983 in the Mission Bay community of San Diego by Ralph Rubio and his father, Ray Rubio. Rubio's is credited with introducing fish tacos to Southern California and starting a phenomenon that has spread coast to coast. Rubio's menu features seafood items including grilled mahi mahi and shrimp. In addition to seafood, we offer chargrilled marinated chicken, lean carne asada steak, and slow-roasted pork carnitas. Guacamole and a variety of salsas and proprietary sauces are made from scratch daily, and Rubio's uses canola oil with zero grams of trans fat per serving. The menu includes tacos, burritos, salads and bowls, quesadillas, HealthMex® offerings which are lower in fat and calories, and imported beer in most locations. Each restaurant design is reminiscent of the relaxed, warm and inviting atmosphere of Baja California, a coastal state of Mexico. Headquartered in Carlsbad, California, Rubio's operates, licenses or franchises more than 190 restaurants in California, Arizona, Colorado, Utah and Nevada. More information can be found at www.rubios.com.